Cakes

This variation is based upon “Woody’s Lemon Luxury Layer Cake” from Rose’s Heavenly Cakes by my good friend Rose Levy Beranbaum.

Make this cake alongside the Rhubarb Ginger Syrup with the leftover solids after extracting the juice/syrup.

Two layers of chocolate cake, a deep, dark chocolate caramel ganache and a layer of gelatin fortified, lightly sweetened whipped cream

This versatile flourless chocolate cake, covered with a dark chocolate glaze, has many things going for it besides its intense chocolate flavor.

This tender white cake uses King Arthur Cake Flour, which creates a great texture and flavor.

This fine-grained cake is moist, fragrant and a great keeper.

(Image courtesy of Melissa Punch; from The Birthday Cake Book) This is a big, important cake, perfect for significant milestone birthdays.  Many of the components—the cake, the buttercream, and the ganache – can be made ahead. This cake elicits “ooohhhs and aahhhs” and once guests taste it they will be clamoring for the recipe. My good friend […]

We all need a few cakes in our repertoire to rely on for special occasions and this one fits the bill. This cake was created for my cousin Rachel Jackson’s high school graduation, but it would work well for important birthdays, anniversaries and other significant times of life. It is elegant, sophisticated and actually improves […]

Layers of soft, moist chocolate cake brushed with Kahlua (optional), interspersed with crisp Brazil nut dacquoise rounds and espresso buttercream, topped with dark chocolate ganache. This cake has several components, but they can all be made ahead somewhat, so take advantage of any do-ahead tips. The gilded Brazil nuts on top are also optional, but […]

This is a great basic coconut cake – when you want a pretty, feed-a-crowd, moist, impressive coconut cake.

The flavors of chocolate and chestnuts are a classic European duet and with the availability of high quality canned and jarred chestnut products, recipes featuring the combo are easy to make. I am a fan of Clement Faugier products and this recipe uses the unsweetened chestnut purée available at L’Epicerie (or check on-line). You will […]

As smooth as honey, deliciously custardy, extremely chocolate (but not heavy), with a rum and espresso flavor.

This white cake has coconut milk in the batter, coconut shavings all over the outside and a luscious peach filling between every one of its four layers. Plan accordingly, as this cake needs to sit in the refrigerator overnight. The cake was part of an all-peach article I wrote for the August 2002 issue. I […]

I think this might have been the first time I used purchased shortbread cookies to make a crust (as opposed to graham crackers or chocolate or ginger cookie crumbs) and I love the way they work. To make the shortbread cookie crumbs for the crust, seal the cookies in a heavy plastic bag and use […]